Remember this post? We had a Strawberry Cheesecake for dessert and I promised to share the recipe...

I actually ended up making it again the following week for the day of birth of the most hilarious, loving and big-hearted girl I know. I made it with fresh raspberries scattered through the whole mixture and it went down veeeerrry well.

Oh and if you wanted to see the rest of the photos from my and my sister's trip to Rome, which inspired this recipe in the first place, to find out what we ate and what we got up to, check them out right here!




For the equipment
Removable bottom 10 inch tart pan
Blender
Food Processor

For the Crust
1 Cup Brazil Nuts
1 Cup Dessicated Coconut
1,5 Cups Pitted dates, soaked 2-8 hrs
2 Tbsp Cacao nibs
1 Tbsp Cacao powder
1 Tbsp Carob powder
1/2 tsp Himalayan salt

For the Filling
2 Cups Cashews, soaked 2-8 hrs
2.5 Cups fresh strawberries
2 small / 1 big banana
3 Tbsp Agave nectar
1/2 tsp Vanilla essence

-Start with making the crust by processing the Brazil nuts with an S Blade of your food processor
-Squeeze the water out of the dates, add them to the food processor and pulse
-When the dates appear roughly chopped, add the remaining crust ingredients and process well
-Scoop the entire mixture into a pie pan and spread it evenly and firmly over the bottom and the sides with your hands. Do not rush this process

-Start preparing the filling by blending soaked cashews and agave until smooth
-Add the remaining filling ingredients and blend on high. Use a tamper for a powerful blender or pulse for standard blender
-Pour the mixture into the crusted mould and lightly wiggle the pan from side to side to flatten the pie
-Transfer to a freezer
-Best served about 4 hours after freezing or if left to freeze overnight or longer, simply thaw for an hour in the fridge to soften